Photo by Staff Sgt. Stephanie Cross | Louisiana National Guard | 12.02.2008
Louisiana National Guard Soldier Sgt. Brian L. Hoffmann of Prairieville, La., insures the 922nd Horizontal Company's Cajun style meatloaf cuisine, which incorporates many Louisiana spices, is neatly placed onto the cooking pan to keep it from falling apart during the baking process at the Phillip A. Connelly International Food Service field kitchen competition in Gonzales, La., Nov. 2....
Photo by Staff Sgt. Stephanie Cross | Louisiana National Guard | 11.02.2008
With the assistance of Spc. Adam C. Tucker of Denham Springs, La., Sgt. Brian L. Hoffmann of Prairieville, La., prepares the 922nd Horizontal Company's meatloaf cuisine, Cajun style, incorporating a southern Louisiana taste during the Louisiana National Guard's participation in the Phillip A. Connelly Food Service Excellence field kitchen competition in Gonzales, La., Nov. 2....
Photo by Staff Sgt. Stephanie Cross | Louisiana National Guard | 11.02.2008
Louisiana National Guard Soldier Sgt. Anthony T. Nguyen of Baton Rouge, La., whips together the 922nd Horizontal Company's special jalapeno cornbread, Cajun style. His team incorporated many Louisiana spices during the Phillip A. Connelly Food Service Excellence field kitchen competition in Gonzales, La., Nov. 2....
Photo by Staff Sgt. Stephanie Cross | Louisiana National Guard | 11.02.2008
Soldiers of the Louisiana National Guard's 922nd Horizontal Company Sgt. Anthony T. Nguyen and Spc. Scott A. Hancock, both of Baton Rouge, La., peel more than 50 potatoes for a Cajun style mashed potato recipe, incorporating Louisiana's southern spices during the Phillip A. Connelly Food Service Excellence field kitchen competition in Gonzales, La., Nov. 2....
